There’s definitely something about two brothers starting healthy food chains that has captured the imagination of the Irish public. The Happy Pear twins and Phibsborough’s Two Boys Brew are two popular examples, but in Trinity’s own vicinity lies one of the biggest successes of this odd little sub-genre, with the Kirwan brothers’ ever-growing venture, Sprout. After only three and a half years in business, Sprout has expanded to three branches in the city centre. If their popularity continues as it has been, there’s no reason why they won’t expand yet further. When one meets Jack Kirwan, they very quickly realise that it is the kind of encounter that really makes them question where on earth their life is going. Last year, Kirwan was not only a successful business owner of a growing franchise but also managed to be the oldest person in that business, at the ripe old age of 26.
It’s very clear why Sprout has enjoyed so much popularity thus far: there is family and pure Irish goodness at its heart. These themes translate into the menu and atmosphere alike. I use the word “family” in the broad sense, as aside from the two brothers that head the enterprise, Kirwan talks of his aim to foster a warm and relaxed sense of community among his staff. He looks back on his early days working as a chef and recalls the tension that fills a great many professional kitchens. It is clear that Kirwan wanted the kitchens at Sprout to be filled with more laughter and team spirit, rather than yelling and power plays: “I wanted to build a friendlier environment”, he explains. Building on this success, Kirwan adds that “we have two female head chefs in the kitchen now so I think that might be a part of it”. Evidently, he hopes that this camaraderie amongst the staff filters through to the customers. Suffice to say his hopes are not in vain, as Sprout is always bustling with positive energy, as seen in the steady stream of pop music and happy chatter of loyal customers constantly filling the store.
Kirwan says students “definitely make up about 25 per cent of their customers”
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The relationship between Sprout and its Irish farm suppliers has trickled into the restaurant’s décor, which is full of plants, earthy green colours and wooden furniture. There is a real sense of the natural and the homely, enhanced further by the family-friendly vibes that Sprout joyously exudes.
Kirwan says students “definitely make up about 25 per cent of their customers”, and for anyone who has ventured past Sprout around midday it seems that 25 per cent turns up at lunchtime when the doors of Sprout are flung open and students overflow onto the outdoor picnic bench to sip their flat whites and enjoy on their protein grain bowls. Kirwan is thankful that their business is doing well enough not to be dependent on students but laughs when he says the Dawson Street branch “really notices that they’re gone”.
The importance placed on building strong relationships extends beyond the customers and staff all the way to the suppliers and further still to the growers. Kirwan speaks highly of their relationship with Ciarán Butler who provides the all-important link between Sprout and Irish farmers all over the country. He stresses the importance of keeping the Sprout menu as Irish as possible. The menu is based on the Irish seasons, so they change the core ingredients of their dishes every couple of months. Kirwan notes that they admittedly “have to get a little creative in winter”. According to Kirwan, the avocado and falafel-based dishes remain their most popular all year round. It is evident that the Kirwans take great pride in their incredible variety of fresh, Irish-sourced-where-possible ingredients. Kirwan eagerly shows off their display of vibrant foods full of natural goodness, happy that the appeal of their restaurant is a simple one: their food is both nutritious and delicious.
Kirwan emphatically states that they’re “all about making a good atmosphere for their customers” and acknowledges the importance of customer service in that
Great food aside, Kirwan has a high regard for the roots of his business. After all, Sprout began with their now famous and much-coveted juices – my personal favourite has to be the carrot and passion fruit tangy masterpiece. Their cold-pressed juices are made fresh every morning in Wicklow and they are expanding even faster than the restaurant, available for purchase in selected shops all over Dublin. The juice fridge takes pride of place in their restaurant and if you haven’t tried Sprout before, the juices are a perfect introduction. They are both refreshing and satisfying, something of a bottled superfood.
Sprout stands out amongst other eateries as the brothers are not just about healthy food but about good food. Kirwan advocates a balanced diet and says he “never wanted to open some extreme restaurant or a vegan restaurant”. Sprout places great importance on taste above all else.
There’s also definitely something to be said about the fact that the Kirwan brothers maintain a strong presence on the frontlines of their business, pulling shifts in their branches and interacting with their colleagues and customers on a daily basis. Kirwan emphatically states that they’re “all about making a good atmosphere for their customers” and acknowledges the importance of customer service in that. A credit to his management skills is that he is fully aware of the direct connection between a good working environment and good service, which he will undoubtedly continue to provide to Trinity students and other customers alike for many years to come.
